Veal Escalopes with Tomato Sauce

Ingredients

Tomato Sauce
3 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
2 x 400g tins chopped tomatoes
1 tbsp tomato puree
1 tbsp sundried tomato puree
1 tsp sugar
Half tsp dried thyme or 1 tsp fresh thyme
3 tbsp fresh basil, chopped
250g spaghetti
4 thin veal escalopes about 80 to 100g each
flour
2 eggs, beaten
150g fresh white breadcrumbs
30g parmesan cheese, finely grated
2 tbsp parsley, chopped

Method

Heat 1 tbsp of olive oil in a saucepan.

Add the onion and garlic and sauté for 2 to 3 minutes. Add the tomato purees, sugar and thyme.

Bring up to the boil, cover with a lid and simmer for 20 minutes. Whizz the sauce to a puree using a hand blender.

Cook the pasta in boiling salted water according to the packet instructions. Drain and add to the sauce with the basil.

Mix the breadcrumbs, parmesan and parsley together.

Season the veal and coat in flour, then dip into the beaten egg. Coat the veal in the breadcrumb mixture.

Heat the remaining oil in a large non stick frying pan. Fry the veal for 1 ½ to 2 minutes on both sides until golden and just cooked through.

Remove from the heat and rest for 2 minutes.

Spoon some spaghetti onto a plate and serve with the veal cut into strips on top. 

Information

Suitable from 18 months
Makes 4 Portions